These are some of my favorite to make. They can be argued that they take a bit of time in the rolling and chopping of vegetables, but I find that they take just the same amount of time as preparing other meals, PLUS, they make plenty, so I have rolls to eat for many lunches after.
They are deliciously nutritious, raw and enzyme rich, un-processed, vegan, filling, and taste amazing. Plus, they are very versatile in that you can decide from the vast variety of vegetables, what you want to fill yours with.
1 zucchini, chopped into sticks
1 1/2 c cabbage into shreds
1 1/2 c carrots matchsticks
1 tsp grated fresh ginger
1 tbsp oj concentrate
1/2 red pepper chopped
salt and pepper as desired
1 Tbsp sesame oil
3/4 c rice, cooked
2 Tbsp soy sauce ( I use Bragg's Liquid Aminos)
Toss all together in a bowl, and use 1/4 c in the center of each spring roll wrapper.
How to use the wrapper:
Buy the gluten free ( they are naturally gluten free) spring roll wrappers. They are thin and crispy, so when you get ready to roll, you will need to take one at a time and place in a wide bowl of warm water until soft. Lay out in front of you, and put the filling in the middle. Fold up parallel sides North and South, then fold in East side, and finally roll over the West side, leaving a burrito type roll. They can then be fried, or eaten as is.
Thai Peanut Dipping Sauce :
1/2 c honey, xylitol, or coconut sugar (all will give slightly different tastes, so go with your favorite)
1 c water
1/4 rice or coconut vinegar
1 cup peanuts
2 Tbsp tamari sauce
1/4 c sesame oil
1/4 c peanut oil
1/4 c lemon juice
2 Tbsp grated ginger
2 cloves garlic
1 Tbsp onion powder or onion salt
All ingredients can be adjusted to taste as desired. Simply puree all together in a blender, ninja, or vitamix
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